Cooking A 25 Kg Turkey 🦃 For Christmas 🎁 with My Daughter Joyesther

Preheat the oven to 325°F (165°C).

Remove the turkey giblets and pat the turkey dry with paper towels.

Rub the turkey all over with softened butter, including under the skin.

Season the turkey generously with salt and black pepper, inside and out.

Stuff the cavity with quartered onion, garlic cloves, lemon halves, and herbs.

Tie the legs together with kitchen twine and tuck the wing tips under the body.

Place the turkey on a roasting rack in a large roasting pan.

Add chopped carrots, celery, and onion to the bottom of the pan.

Pour chicken broth and white wine into the pan.

Cover the turkey loosely with aluminum foil.

Roast the turkey in the preheated oven for about 2 hours.

Remove the foil and baste the turkey with pan juices.

Continue roasting for another 1 to 1.5 hours, or until the internal temperature reaches 165°F (74°C).

Let the turkey rest for at least 20-30 minutes before carving.

Serve with your choice of sides and enjoy!

Allergens